Dish

Tuhau

Fermented bamboo shoot relish

Tuhau is made by slicing the stem of a wild ginger plant into thin strips, and then marinating it in a mixture of vinegar, lime juice, and chili peppers. The resulting salad is crunchy, tangy, and slightly spicy. Tuhau is typically served as a side dish with grilled meats or fish, or used as a topping for rice dishes.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Relish

Origins and history

Tuhau is a traditional dish from the Bornean states of Sabah and Sarawak. It is believed to have originated with the indigenous Kadazan-Dusun people, who used the stem of the wild ginger plant as a food source.

Dietary considerations

Tuhau is naturally vegan and gluten-free, but may not be suitable for individuals with ginger allergies.

Variations

There are many variations of Tuhau, with some recipes including additional ingredients such as shallots, garlic, or lemongrass. Some recipes also call for the addition of sugar or honey to balance the acidity of the vinegar.

Presentation and garnishing

Tuhau can be presented in a small bowl or jar, and garnished with fresh herbs or chopped vegetables. It can also be used as a decorative topping for rice dishes or salads.

Tips & Tricks

To make Tuhau with a milder flavor, try using less chili peppers or adding more lime juice.

Side-dishes

Tuhau can be served as a side dish with grilled meats or fish, or used as a topping for rice dishes. It pairs well with other Bornean dishes such as hinava or bosou.